Ingredients

• 2 Tbsp. olive oil
• • 1 cup thinly sliced carrots
• • 1 cup diced onion
• • 3/4 cup diced celery
• • 1 med. zucchini, diced
• • 1 (15 oz.) can Great Northern or cannellini beans, rinsed and drained (reduces salt content)
• • 1 (14oz.) can diced tomatoes, not drained
• • 1 (14oz.) can fat-free, reduced-sodium chicken broth
• • 3 cups water
• • 3 Tbsp. long-grain brown rice
• • 1 tsp. Italian seasoning
• • 1/2 tsp. salt
• • 1/4 tsp. freshly ground black pepper
• • 1 (1-Lb.) pkg. frozen turkey or beef meatballs
• • Chopped fresh parsley

Directions

1. heat oil in a large pot over medium-high heat. Add carrots, onion, celery and zucchini. Cook, stirring occasionally, until onion is softened, about 7 minutes. Add beans, tomatoes, broth, water, rice, Italian seasonings, salt and pepper.

2. Cover and bring to a boil. Reduce heat and simmer 30 minutes.

3. Cook meatballs according to package instructions. During the last 10 minutes of cooking the soup, add the meatballs and simmer until thoroughly heated.

4. Ladle into soup plates and sprinkle with chopped parsley.

5. 330 cal., 16g fat, 80mg. chol., 19g prot., 27g carbs., 6g fiber 1060mg. sodium

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